If you love mussels as much as I do, let me introduce: Mussels in White Wine Sauce. So easy to make and yet so fancy and so enjoyable in winter. Mussels have always been an exclusive delicacy to me, so I was happy to find out that in Germany they are relatively cheap and easy to get (at least in the Northern part, where I’m living at the moment). They are harvested from the North and Baltic Sea in late autumn and winter. They don’t require complicated methods of preparation, so the most basic approach would be the best. I like to steam a batch of mussels with a bit of onion and garlic, white wine, lemon juice and parsley. Serve them with fresh ciabatta and a glass of white wine and you’ll have a nice fancy meal for any occasion, be it a dinner party, a quick weekday dinner or a date night in (which was my case). It’s a perfect meal for days when you don’t want to spend much time in the kitchen and yet want to eat something fancy and delicious. And again, they are so good with white wine!

Mussels are beneficial for your health, too. They are highly nutritional, containing protein and omega-3 fatty acids, vitamins (C, B12) and minerals (zinc, folic acid, phosphorous and others). They are very good for your immune system, which is especially useful in winter.

When purchasing mussels, make sure that shells are tightly closed. The freshest mussels have a briny ocean smell. When cooking, discard mussels with broken or opened shells, wash the rest in cold running water and if necessary, remove the beards attached to the shells. From this moment on you just need ten minutes to cook them! Check how to make mussels in white wine sauce below:

Discard mussels with broken or opened shells, wash the rest in cold running water and if necessary, remove the beards attached to the shells.

In a large pot, heat a tablespoon of olive oil over medium heat. Chop onion and garlic and add to the pot. Sauteé until translucent, about 2 minutes. Add white wine or vegetable broth, a pinch of cayenne, salt and black pepper. Add mussels to the pot and cover with a lid. Cook for 5-6 minutes, shaking the covered pot occasionally. They are ready once they all open. Discard any closed mussels. Transfer mussels to a serving bowl and garnish with minced parsley. Serve at once with lemon wedges, fresh ciabatta and white wine if desired.

Recipe Notes

Eat them with your hands. To extract a mussel from is shell, take an empty shell in your working hand and use it as forceps.

Soak up the sauce with ciabatta bread and use the rest for other dishes (e.g. soups, risotto, pasta).